Sticky toffee cake

One full pack makes 18 cakes or 24 muffin size cakes

This is a delightful dessert that’s easy to prepare but tastes like it took hours of work.

It’s layered with flavors of caramel and the right touch of sweetness that pairs so well with whipped cream or ice cream. Even if you’re not a fan of dates, this cake is only subtly hinted with them for added moisture & sweetness.

Freeze prepared cakes in the sauce for a dessert that’s ready to serve in only 1 minute!

One full pack makes 12 cakes or 16 muffin size cakes

Recipe for 1/2 pack:

Makes 6 mini cakes or 8 muffin size rounds

Ingredients

• 250 g Gusto Pancake & Baking Mix 

• 150 g deglet ot medjool dates, chopped

• 1/2 cup hot coffee or water (120 g)

• 1/3 cup salted butter (75 g)

• 1/2 cup lightly packed brown or coconut sugar (110 g)

• 3 Tbsp milk of choice

• 1/2 Tbsp apple cider vinegar 

• 1/4 cup finely chopped walnuts (optional)

• Directions:

1. Preheat oven to 350°F.

2. Finely chop the dates. You should have about 1 cup loosely packed. Place the dates in a bowl & cover with boiling water. Allow the mixture to sit for 10 minutes or longer if dates were dry.

3. Add the butter, sugar, milk & vinegar.

4. Purée the dates mix. If the dates you used were moist you should be able to mash them easily with a fork. If the dates were really dry it will likely be easier to use an immersion blender or small food processor to puree. Transfer all of the date mixture to a bowl, add the flour & mix until combined. 

5. Grease ramekins, muffin tins or other pans of choice. Transfer the batter to the prepared pans and smooth the top. Bake until a toothpick inserted into the center comes out clean. Depending on the size of your ramekins this can be anywhere from 20-25 minutes. Be careful not to overbake. Place on a wire rack to cool.

Easy Toffee Sauce 

A fast way to rustle up a sticky toffee sauce.

• 1 1/2 cups heavy cream or tinned coconut milk (360 g) or 1 tin (400 g) coconut milk

• 1/2 cup (110 g) dark or light brown sugar

• 3 Tbsp molasses

• 1/4 cup salted butter

• 1 tsp vanilla extract 

Bring all the ingredients to a boil. Remove from heat & use as directed to soak the cakes, reserving the extra sauce for the frozen puddings to serve later.

Assembly and serving:

• While the cakes are still a little bit warm, remove them from the ramekins/muffin tin and place them on a baking sheet or a piece of foil or parchment paper.
  

• You can either dunk the whole cake into the toffee bath (my favorite way) or, brush all sides of cake with the toffee sauce, reserving the rest of the sauce for serving.
  

• Serve the cake warm, drizzled with extra toffee sauce. Garnish with heavy cream, whipped cream or ice cream.

Note:

• The prepared cake, bathed IN the toffee sauce freezes so well. You have a dessert, minus some cream or ice cream, in 60 seconds. Simply freeze the cakes in a container with 1/6th of the prepared sauce. Remove the lid and microwave for 45-60 seconds. Carefully invert the cake and the toffee sauce onto a plate & serve warm.